Waitrose and Partners
Miso caramel cookies

Miso caramel cookies

4 out of 5 stars(1) Rate this recipe
  • Makes20
  • CourseSnack
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Pluschilling

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  • 100g unsalted butter
  • 80g golden caster sugar
  • 80g light brown soft sugar
  • 2 tbsp white miso paste
  • 1 British Blacktail Free Range Egg
  • 40g golden syrup
  • 200g plain flour
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp fine salt
  • 100g dairy toffees, chopped into small chunks


  1. Using electric beaters, cream the butter and sugars in a large bowl until pale and fluffy (about 3 minutes). Add the miso, egg and syrup; beat for 6-7 minutes until fluffy. Stir in the flour, baking powder, bicarbonate of soda and salt until just combined; fold in the toffees.

  2. Put tbsp-sized scoops of the cookie dough (about 20) onto a parchment-lined board or tray. Chill for 30 minutes then, using your hands, roll each into a neat ball. Preheat the oven to 180°C, gas mark 4.

  3. Transfer 5-6 balls of cookie dough to a parchment-lined baking tray (keep the remaining balls chilled for now), leaving space for them to spread; bake for 12-15 minutes until golden. Leave to cool for 2 minutes, then transfer the cookies onto a wire rack to cool completely. Repeat, cooking all of the remaining balls of cookie dough.


Typical values per item when made using specific products in recipe


572kJ/ 138kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating